Chlorophyll and β-carotene pigments in moroccan virgin olive oils measured by high-performance liquid chromatography

M. Rahmani, A. Saari Csallany

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Abstract

Chlorophyll and β-carotene concentrations were determined by high-performance liquid chromatography (HPLC) in virgin olive oils, which were press-extracted from green and semi-black olives. Pheophytin A was found to be the major chlorophyll isomer in all oil samples. The occurrence of this pigment at higher concentrations in oil extracted from green olives is a possible indication of its time-related destruction during olive ripening. Some evidence for the in vivo existence of pheophytin A is also presented. Beta-carotene concentration in oils was found to decrease during olive ripening.

Original languageEnglish (US)
Pages (from-to)672-674
Number of pages3
JournalJournal of the American Oil Chemists Society
Volume68
Issue number9
DOIs
StatePublished - Sep 1 1991

Keywords

  • Morocco
  • chlorophyll degradation
  • chlorophyll pigments
  • chlorophylls
  • olive
  • olive oil
  • oxidative degradation
  • β-carotene

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